Effects of Co-inoculated Fermentation on Fermentation Aroma of Simulated Grape Juice

被引：0
|
作者：
Yang, Liu [1 ]
Xu, Binyan [1 ]
Shi, Lin [1 ]
Zhang, Xuan [1 ]
Zhu, Xia [1 ]
Yang, Xueshan [1 ]
机构：
[1] College of Food Science and Engineering, Gansu Agricultural University, Lanzhou,730070, China
来源：
Journal of Chinese Institute of Food Science and Technology | 2024年 / 24卷 / 08期
关键词：
Gas chromatography;
D O I：
10.16429/j.1009-7848.2024.08.027
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：279 / 290
相关论文
共 50 条
  • [31] Evolution of free and bound volatile aroma compounds and phenols during fermentation of Muscat blanc grape juice with and without skins
    Lukic, Igor
    Lotti, Cesare
    Vrhovsek, Urska
    FOOD CHEMISTRY, 2017, 232 : 25 - 35
  • [32] Correlation analysis of key enzyme activities and aroma compounds during fermentation of simulated juice system with Saccharomyces cerevisiae
    Yang, Yingdi
    Li, Min
    Zhang, Zhuo
    Peng, Bangzhu
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2019, 108 : 214 - 220
  • [33] VARIATIONS IN SOME VOLATILE ACETATE ESTERS FORMED DURING GRAPE JUICE FERMENTATION - EFFECTS OF FERMENTATION TEMPERATURE, SO2, YEAST STRAIN, AND GRAPE VARIETY
    DAUDT, CE
    OUGH, CS
    AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE, 1973, 24 (03): : 130 - 135
  • [34] Adaptive Laboratory Evolution of Native Torulaspora delbrueckii YCPUC10 With Enhanced Ethanol Resistance and Evaluation in Co-inoculated Fermentation
    Catrileo, Daniela
    Acuna-Fontecilla, Andrea
    Godoy, Liliana
    FRONTIERS IN MICROBIOLOGY, 2020, 11
  • [35] From grape to sparkling wine: Analysis of glycosylated aroma compounds during grape processing and fermentation
    Fischer, Ulrich
    Schober, Doreen
    Wacker, Michael
    Schmarr, Hans-Georg
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2014, 248
  • [36] EARLY FORECASTING OF THE TIME COURSE OF GRAPE JUICE FERMENTATION - EFFECTS OF INITIAL NITROGEN CONCENTRATION AND TEMPERATURE
    BEZENGER, MC
    NAVARRO, JM
    SABLAYROLLES, JM
    BARRE, P
    SCIENCES DES ALIMENTS, 1986, 6 (02) : 185 - 200
  • [37] Addition of amino acids to grape juice of the Merlot variety:: Effect on amino acid uptake and aroma generation during alcoholic fermentation
    Hernández-Orte, P
    Ibarz, MJ
    Cacho, J
    Ferreira, V
    FOOD CHEMISTRY, 2006, 98 (02) : 300 - 310
  • [38] Extractive fermentation of aroma with supercritical CO2
    Fabre, CE
    Condoret, JS
    Marty, A
    BIOTECHNOLOGY AND BIOENGINEERING, 1999, 64 (04) : 392 - 400
  • [39] FATE OF SOME ORGANIC ACIDS ADDED TO GRAPE JUICE PRIOR TO FERMENTATION
    WAGENER, WWD
    OUGH, CS
    AMERINE, MA
    AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE, 1971, 22 (03): : 167 - &
  • [40] THE GROWTH AND SURVIVAL OF PICHIA-MEMBRANAEFACIENS DURING FERMENTATION OF GRAPE JUICE
    MORA, J
    ROSSELLO, C
    AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE, 1992, 43 (04): : 329 - 332
12345